RUSTIC ARTISAN DUTCH OVEN BREAD -- BONNIE'S
Bonnie ^O^ .
3cups all purpose organic flour
1 1/2teaspoon active dry yeast at room temperature
1 1/2teaspoons salt
6level tablespoons cultured buttermilk blend (a dry product in the baking aisle) do not use fresh buttermilk.
1 1/2cups room temperature water -- i measure it just a hair below the line for 1 1/2 cups
·danish whisk for easier mixing
·small dutch oven with tight lid
·about a tablespoon melted butter to brush on top of baked bread.
How to Make RUSTIC ARTISAN DUTCH OVEN BREAD -- BONNIE'S
- (1) Gather your ingredients and read through the recipe before you begin. Make sure your ingredients are room temperature.
(2) This is a Rustic Artisan Bread, and I bake it at least two or three times a week. It is wonderful hot from the oven with soups and stews, sandwiches and toast. My husband's guilty pleasure is toast with butter and blackberry jam.
(3) The Danish whisk is a wonderful tool for mixing flour and dough. I use it all the time for pulling dough away from the sides of the bowl. It is very sticky
dough and sticks to your fingers, but it doesn't stick to the Danish whisk.
(4) When the bread is completely cool, place in a ziplock bag with two large paper towels to keep moisture from forming. The bread can be frozen.
- MIXING THE DOUGH
In a large mixing bowl, mix the Dry ingredients together with the Danish whisk, and add the water and mix well. This will be a loose dough. Cover the bowl tightly with saran wrap. I put mine in the pantry because there is no draft in there from the air conditioner. Let the mixture rise overnight for 15 hours. It will double in size, and it will have bubbles all over the top of it. The dough pulls slightly away from the sides of the bowl, then you know it is ready.
- FORMING THE DOUGH
Dip your hands in flour and sprinkle some flour around the edges of the bowl. Gently pull the bread away from the sides of the bowl with the Danish whisk. Gradually loosen the dough from the bottom of the bowl. Use as little flour as necessary. Shape into a loose ball without kneading. Turn it out on a cutting board. Cover the dough with a tea towel, and let it rest for an hour.
- BAKING THE BREAD
After the dough has rested for an hour, remove the tea towel and cut two to three slits in the top of the dough with a sharp knife. Remove the pot from the oven. Gently lift the dough and place it in the hot pot (Careful!) Place the lid and using mitts, return the pot to the hot oven. Bake for 40 minutes covered and remove the lid, and if your bread is not brown enough, bake an additional 10 minutes until golden brown. Be sure to bake it long enough so it is done in the middle.